Fluffy Spinach and Feta Omelette
A light and airy omelette made with eggs and milk, spinach, and feta cheese.
- Time
- 12 min
- Serving
- 304 kcal
- Ingredients
- ≈ $1.20
- Protein
- 20 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Spinach (frozen)pack 400 g ≈ $1.90 70 g
- 3 Feta or brined cheesepack 200 g ≈ $3.00 30 g
- 4 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 5 Olive oil 4 ml
- 6 Salt 1 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the spinach2 in warm water or the microwave, then drain it well; crumble the feta3 by hand.
Heat oil in a skillet over medium heat, add the spinach2, and sauté for 2–3 minutes until all moisture evaporates.
Pour the egg mixture over the spinach2, reduce heat to low, cover, and cook for 4 minutes until the edges set.
Sprinkle feta3 on top, cover, and cook for another 1–2 minutes until the top is firm and no liquid remains.
Transfer the omelette to a plate and serve immediately.
Tips
- Why it works
- Sauté spinach until all water evaporates to prevent a soggy omelette. Wet leaves make the eggs steam instead of set.
- Substitutions
- Use 70g fresh spinach (chopped) instead of frozen, or swap feta for 30g crumbled goat cheese for a tangier taste.
- Common mistakes
- Overcooking turns the omelette rubbery; it’s done when the top is just set but still slightly jiggly in the center.
- Storing and reheating
- Eat fresh; reheating makes the feta greasy and the omelette dry. Freezing isn’t recommended.
- Serve with
- Pair with 1 slice of whole-grain toast and a handful of cherry tomatoes for a balanced breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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